• Supervise employees engaged in the production of food, catering and beverage service, ensuring a consistent level of service for all shifts and special events
• Ensure all applicable food-handling policies are complied with pertaining to food safety and handling service
• Ensure the management of stocks, purchases and control of food costs, budget, etc.
• Ensure compliance with HACCP standards
• Supervise and coordinate all culinary activities
• Oversee guest services and resolve issues
• Ensure a high quality of ingredients and food preparation
• Train and manage kitchen personnel
• Create and adjust staff schedules to meet restaurant needs
• Adhere to all safety and sanitation regulations

Skills: Supervision, Food Safety, Budget Management, HACCP Compliance, Culinary Coordination, Guest Services, Staff Training, Sanitation Compliance

• Maintain order and discipline among dietary staff while they are working in all food program areas
• Provide dietary staff with supervision, training, and direction on daily food and diet production
• Ensure that proper sanitation, safety, and use of equipment procedures are being followed
• Receive and inspect supplies delivered
• Complete daily worksheets, issue sheets, recipes, and other daily automated forms
• Coordinate meal preparation, making modifications as necessary
• Responsible for meal observations on the unit during meal services
• Attend the client’s meetings for Pat A units
• Keeping stocks and ingredients fresh.
• Maintain food and service quality.
• Assign job duties and train staff.
• Check and order ingredients and supplies required.

Skills: Staff Supervision, Training, Sanitation Compliance, Supply Inspection, Meal Coordination, Quality Control, Stock Management, Recipe Documentation

• Supervise a staff of cooks and food service workers in the large-scale production of meals.
• Determine when tasks should be completed and delegate accordingly.
• Supervises staff in cooking and preparing foods for meals and instructs subordinates in food handling procedures.
• Write an efficient work schedule providing coverage to all shifts.
• Work with Excel, Microsoft Office and related programs to complete work assignments.
• Supervises meals in the dining room and the distribution of meals to clients and employees
• Ensures meals are served at scheduled times.
• Recommend changes in procedures for food preparation and service
• Determines the quantity of food to be prepared.
• Oversees the maintenance of the cleanliness of equipment and the work area, ensuring compliance with the roper sanitary requirements of local, state, and federal regulations.
• Plan menus and the ordering and receiving of food and other supplies
• Ensures deliveries are reconciled with purchases.

Skills: Staff Supervision, Task Delegation, Food Safety, Scheduling, Microsoft Office, Meal Coordination, Sanitation Compliance, Menu Planning

• Prepare and cook meals in the absence of a cook.
• Monitors food cost and portion control
• Maintains food costs records and processes invoices.
• Maintains food storage to ensure wholesomeness and to prevent food contamination.
• Performs training and development of immediate staff including but not limited to quantity food preparation, storage guidelines, and therapeutic diets
• Assists with the professional growth of staff per BARC and County requirements.
• Maintain good time management skills, ability to meet deadlines, and organize and manage tasks effectively.
• Management may assign additional functions related to the type of work of the job as necessary.
• Maintains the security of kitchen and food service equipment and food supplies.
• Perform light work that involves walking and/or standing most of the time
• Supervises staff in cooking and preparing foods for meals and instructs subordinates in food processing methods and procedures
• Supervises meals in the dining room and the distribution of meals to clients and employees

Skills: Cooking, Food Cost Control, Inventory Management, Staff Training, Time Management, Kitchen Security, Food Safety, Meal Supervision

• Ensures meals are served at scheduled times
• Recommends changes in procedures for food preparation and service
• Determines the quantity of food to be prepared.
• Oversees the maintenance of the cleanliness of equipment and the work area, ensuring compliance with the proper sanitary requirements of local, state, and federal regulations.
• Plans menus and the ordering and receiving of food supplies
• Ensures deliveries are reconciled with purchases.
• Monitors food cost and portion control
• Maintains food costs records and process invoices
• Maintains food storage to ensure wholesomeness and to prevent food contamination.
• Performs training and development of immediate staff in quantity food preparation, storage guidelines, and therapeutic diets
• Assists with the professional growth of staff per county requirements.
• Maintains the security of kitchen and food service equipment and food supplies.

Skills: Meal Scheduling, Procedure Improvement, Food Quantity Planning, Sanitation Compliance, Menu Planning, Delivery Reconciliation, Food Cost Control, Staff Training

• Experience in food production management
• Knowledge of quantity cooking skills
• Good verbal and written communication skills
• Experience in healthcare is preferred.
• Proficiency in MS Office [Outlook, Excel, Word] or similar software
• Ability to maintain equipment according to food safety standards
• Able to effectively organize, lead and supervise work areas and teams. 
• Able to learn food handling regulations and pass certification tests
• Ability to lead a team consisting of paid staff, volunteers, and clients
• Ability to resolve conflicts

Qualifications: BA in Hospitality Management with 4 years of Experience

• Ability to attend work and show up for scheduled shift on time with satisfactory regularity.
• Able to obtain food safety certification
• Ability to communicate effectively in English
• Ability to deal well with a variety of people including customers, fellow employees and management
• Ability to manage multiple tasks
• Ability to read, write, and understand verbal instructions
• Ability to perform basic arithmetic
• Maintain emotional control under stress
• Ability to resolve interpersonal situations
• Strong organizational skills. 

Qualifications: BS in Food Science with 3 years of Experience

• Knowledge and maintenance of the Food Safety Plan
• Experience in preparing for the Food Authority Audit
• Well-developed management skills
• Ability to build a good rapport and customer relations with staff
• Ability to communicate effectively both verbally and in writing
• Ability to deal with others effectively
• Ability to supervise
• Ability to operate related equipment
• Knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis.
• Skills to provide effective interpersonal and work supervision guidance to other personnel.

Qualifications: BA in Culinary Arts with 4 years of Experience

• Ability to complete a sanitation course either before or during first year
• Knowledgeable in operating an efficient cost-effective program.
• Ability to perform basic arithmetic
• Maintain emotional control under stress
• Ability to resolve interpersonal situations
• Strong organizational skills
• Basic computer applications skills.
• Knowledgeable of production and point of sale equipment.
• Ability to make sound decisions under time restraints.
• Ability to follow directions assigned by the Senior Manager of Technology Systems and Manager of Patient Menu and Data Systems

Qualifications: BS in Business Administration with 3 years of Experience

• Able to work varied shifts, including evenings, weekends and holidays
• Ability to reset priorities if equipment and/or staffing issues develop.
• Ability in customer service skills, team building skills, food safety and sanitation.
• Competent in interacting with customers including projecting a positive image for the hospital, handling diversity and managing problems.
• Knowledge of Computer Systems.
• Understanding of service requirements that differ between specific units.
• Understanding of required protective gear and infection control procedures.
• Understanding of emergency protocols
• Effective interpersonal and communication skills.

Qualifications: BA in Nutrition Science with 4 years of Experience